SOUTHWESTERN TURKEY CHILI

• servings: Gluten Free Serves 8 to

Ingredients

2 pounds turkey breast meat or rotisserie chicken

1 stick butter

2 medium yellow onions

7 stalks celery

1 large red pepper

1 Anaheim pepper

4 cloves garlic, minced

1 packet seasoning

1 (15.25 oz.) can corn kernels (drain juice and save)

1 (14.75 oz.) can creamed corn

10 cups chicken broth

1 can black beans

salt and pepper to taste (chef recommends 1 to 2 tablespoons of salt)

Directions

Cut onions, celery and red pepper in ½ inch pieces.

Dice turkey into ½ inch cubes. In a large (6 quart) saucepan, over high heat, melt half the butter. Add the turkey meat cubes, cook and stir until the turkey browns. Remove the turkey from the pan and set aside.

Reduce heat to medium, add second half of butter, add onions, celery, red pepper and garlic. Cook and stir for about 5 minutes. Return the turkey to the pot and stir in seasoning packet. Add the chicken broth; bring to a boil, and boil for 5 minutes, stir to prevent sticking. Add corn kernels and creamed corn, then mix for 1 minute. Cook stirring occasionally, until the mixture

begins to boil. Add the cooked and drained black beans, reduce the heat to low and simmer for about 25 minutes, stirring occasionally to prevent sticking If the chil is too thick, thin with saved corn juice. Add salt and pepper to taste, chet recommends I to 2 tablespoons of salt.

Notes

Cream corn- 1 can corn, 1/3 of corn water, 1T flour